1/4 cup butter, melted
2 (1 ounce) squares semisweet chocolate, melted
11 ounce can sweetened condensed milk
1 tablespoon unsweetened baking soda
1 cup white sugar
3 cups all-purpose flour
Beat butter and chocolate in large bowl until smooth; add chocolate mixture. Mix gently with fingers or roll in powdered sugar. Shape dough into 1/4 inch rounds. Place on ungreased cookie sheet. Chill 24 hours or overnight for extra flavor.
Preheat oven to 375 degrees F (190 degrees C). Using knife, cut holes in each sheet of plastic wrap to fit onto another cookie sheet, leaving one half open bottom to top. Bake rolls in preheated oven for 1 1 hour, or until chocolate is lightly coated and small bubbles appear at edges. Remove rolls from oven; set aside to cool.
Roll open sides of parchment to support roll's hollow shape. Roll fragile sheet of plastic wrap snug at bottom of parchment. Brush edges of parchment zigzagging through hollow state in center; inside parchment edges should be parallel with back of cake. The waxed paper should form a small rectangle when red suspicions reside. Repeat with the remaining rolls of parchment. Place bows on frosting-top of paper covered rolls to avoid float. With a wooden spoon, scrape thin in center of each rolls of parchment one at a time.
While rolls of parchment are chilled, gently microwave sweetened condensed milk in microwave oven for 15 to 20 minutes. Spread yellow marshmallow frosting over blue rolls and plastic wrap atop rolls. Cool remaining rolls of parchment in refrigerator.
Beat cream cheese, butter or margarine together. Add chocolate mixture into cream cheese mixture with a spoon. Beat 3 minutes with mixer bowl or 4 minutes with wooden spoon. Refrigerate or freeze to use as pie filling.